CORN RIBS
CURLY FRIED CORN
SERVED SWEET N SPICY
OR MEXICAN STYLE
They’re ribbed, for your pleasure.
You’ll need your sharpest knife, strongest arm and (worst case) most disposable loved one for this recipe. By slicing through the bone of a corn cob with a very sharp knife, you can create long ‘ribs’ with the kernels still attached. With an air fryer or a deep fryer (for our purposes, a heavy-bottomed pot full of hot oil) these ribs curl up to hold perfectly cooked corn you can tear off the bone just like a rib. This recipe also gives you the method to bake these for a similar effect.
It’s no mystery why my favourite flavours to pair with corn ribs tend to be Mexican and reminiscent of elote (Mexican street corn). This recipe for a plant based twist on ribs meets street corn has two flavour options: Chipotle or Sweet ‘n’ Spicy.
How do I cut them?
This is by far the hardest part of the recipe. Stand a corn cob upright on its flatter side. You’ll want to carefully and with a very sharp knife ‘rock’ the blade through a corn bone from the top. This can take a little practice to get right. Repeat to get 4 ribs per bone.
How do I cook them?
By baking in an oven after slathering them in oil. Bake the ribs for 15-20 minutes at 180°C (350°F). I use this method for my sweet n spicy corn ribs as the sauce goes on for the last few minutes in the oven so that it clings to the corn.
By deep frying them in hot oil that’s at least 170°C. You’ll need to fry them for about 3 to 5 minutes until they’re curled up and darkening. This method will give you maximum curl (and I think, flavour). It’s great served with a rich dipping sauce or dressed like elote.
By air frying them after slathering them in oil. Cook in an air fryer preheated to 180°C (350°F) for 10 or so minutes.
Join me and my vegan mate Stefania Ferrario in our kitchen to make our Mexican chipotle mayo corn ribs recipe!
Vegan Corn Ribs
Ingredients
- 4 corncobs, husks and silks removed
- vegetable oil for rubbing or deep frying
- 60 ml (2 fl oz or 1⁄4 cup) soy milk
- 2 tablespoons chipotles in adobo sauce
- 1 teaspoon freshly squeezed lime juice (plus extra)
- 3/4 teaspoon apple cider vinegar or white vinegar
- 1/4 teaspoon American or Dijon mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 185 ml (6 1/2 fl oz or 3⁄4 cup) canola or vegetable oil
- vegan parmesan, to serve
- coriander, to serve
Instructions
- 3 tablespoons rice malt syrup or vegan honey
- 1.5 tablespoons tomato ketuchup
- 1.5 teaspoons hot sauce
- 1.5 teaspoons garlic powder
- 1 teaspoon hot mustard
- 3/4 teaspoon malt vinegar
- 3/4 teaspoon onion powder
- 3/4 teaspoon liquid smoke
- Use a sharp knife to humanely split the corn cobs (standing upright) in half lengthways through the 'bone'. Be careful! You may need to use a rocking motion or a fair bit of force to split the core. Cutting through the corn side (not the core side) to avoid squashing the kernels, halve lengthways again to make long quarters. Depending on the size of your corn, you may need to keep cutting to get long individual corn ribs about four kernels wide.
- For baked sweet 'n' spicy corn ribs: Combine the sweet 'n' spicy sauce ingredients in a small saucepan and cook over low heat for 5 minutes. Preheat the oven to 180°C (350°F). Coat the corn ribs in the oil, then transfer to a baking tray and bake for 10-15 minutes, until they curl. Glaze with the sauce and bake for a further 3-5 minutes, keeping your eye on them so that the kernels are still juicy by the time they're done. Serve hot with napkins readily available or throw caution to the wind and don a bib to put away these ribs.
- For fried chipotle style corn ribs: bring a heavy-bottomed pot half full of cooking oil to frying temperature (approx between 175c to 185c). Fry the ribs in batches for 3 to 5 minutes, until they're curled and browning. Drain on paper towels to remove excess oil. Alternatively, cook in an air fryer preheated to 180°C (350°F) for 10 or so minutes.
- Make chipotle mayonnaise by placing all the ingredients except the oil and chipotle sauce in the bowl of a stick blender or plastic jug. Blend with a stick blender for 20 seconds or so, until frothy. With the stick blender running, slowly pour in the oil in a steady stream for 1–2 minutes, until you have an emulsified and thick mayonnaise. Blend through the chipotle sauce. The mayonnaise will keep in an airtight container in the fridge for up to 4 weeks.
- Scatter vegan parmesan, coriander leaves and fresh lime juice squeezed over the hot corn ribs, then serve with the chipotle mayonnaise drizzled on top or served on the side.
Nutrition Facts
Calories
300.91Fat
32.24 gSat. Fat
5.53 gCarbs
1.68 gFiber
0.58 gNet carbs
1.1 gSugar
0.64 gProtein
2.15 gSodium
184.6 mgCholesterol
3.4 mg
Corn Ribs by Zacchary Bird in The Vegan Butcher (photographed by Emily Weaving)